Los Angeles Times
 
 
 
 
 
Lime aguas frescas
Glenn Koenig / Los Angeles Times
JUICE BAR: Natural summer coolers, clockwise from top: cucumber-lime, watermelon-lime, peach-lavender, and the classic horchata.

Recipe: Agua fresca with cucumber and lime

Glenn Koenig / Los Angeles Times
JUICE BAR: Natural summer coolers, clockwise from top: cucumber-lime, watermelon-lime, peach-lavender, and the classic horchata.
July 2, 2008

Total time: 20 minutes

Servings: Makes 2 quarts

Note: Inspired by Jimmy Shaw, of Loteria Grill. Find agave nectar at Trader Joe's stores, Whole Foods, Ralphs and other markets.

5 whole cucumbers, coarsely chopped (not peeled or seeded)

1/2 cup fresh lime juice

1/2 serrano chile, seeded and minced (or more to taste)

1/8 cup agave syrup

Sea salt

In a blender, in batches, purée the cucumbers with 2 1/4 cups of water, the lime juice, chile, agave syrup and a generous pinch of sea salt on high speed. Strain through a fine-mesh strainer lined with a triple layer of cheesecloth (or use a chinois), discarding the solids. Serve over ice. Keeps 2 days, refrigerated.

Each 8-ounce serving: 19 calories; 0 protein; 5 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 36 mg. sodium.






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